Scientists from the Institute of Oriental Medicine in Daejeon found that eating a lot of kimchi can lower cholesterol and blood sugar. Research published Ethnic Foods Magazine.
Kimchi is a fermented Korean dish usually made from cabbage or Daikon. Microorganisms, including lactic acid bacteria, are involved in the fermentation of kimchi, but the microbial composition can vary depending on the ratio and type of ingredients. An adult in Korea consumes an average of 50 to 200 grams of kimchi per day.
In the study, the researchers analyzed high-quality English and Korean articles. They found that consuming large amounts of kimchi reduced body fat percentage, cholesterol levels, and fasting blood sugar levels.
Beneficial bacteria levels eg. bifidobacteria And FaecalibacteriumAs the number increases, Escherichia coli, clostridium and other less beneficial bacteria decreased.
Kimchi consumption has also been associated with improved skin health, lower systolic blood pressure and body mass index. Some studies have shown that kimchi can relieve irritable bowel syndrome symptoms.